Tag Archives: Pedas

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken Recipe

Ayam suwir (shredded chicken) is one of Indonesian favorite comfort food. The idea is to poach one whole chicken, or in the US, just a pair of chicken breasts since the chicken in US is humongous compared to the one back home. Then, the chicken meat is shredded and cook further in a myriad way. Today, I am going to share this easy ayam suwir tauco pedas – spicy soy bean shredded chicken recipe with you.

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken

Let’s Get Cooking

Once you have your poached chicken, the rest is a simple stir frying job.

First, sauté the aromatics (shallot, garlic, daun salam, and galangal) over medium high heat.

Next, add chilies, tauco, shredded chicken, all the seasonings and water/stock. Simply cook until liquid is almost dry and you have yourself an ayam suwir dish.

If you want an even easier approach, get a rotisserie chicken, and use that instead of poached chicken. The rotisserie trick makes this simple dish even simpler, and to be honest, the taste is even better.

Ayam Suwir Tauco Pedas - Spicy Soy Bean Shredded Chicken

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken

Untuk info lebih lanjut,
klik disini

Terong Saus Tomat Pedas – Eggplant in Spicy Tomato Sauce Recipe

How do you prepare your eggplant? Indonesian love to prepare eggplant dishes with plenty of sauce which goes really well with steamed white rice. One of my favorite eggplant dish is this terong saus tomat pedas – eggplant in spicy tomato sauce. A great thing about this dish is you can adjust the strength of heat by using different types of chilies. If you want a milder dish, use fresno chilies. If you want a super spicy dish, go with Thai red chilies. And when you simply cannot tolerate any heat at all, feel free to sub with red bell pepper.

Terong Saus Tomat Pedas – Eggplant in Spicy Tomato Sauce

Eggplant

This time I use eggplant that is common in United States, which is more oval and round with a darker skin color. If you have access to Asian market, you can buy the thinner and longer eggplants. The ones you buy from Asian market is closer to what you get in Indonesia. Either way, just chop your eggplant into big bite size pieces.

Ingredients for Terong Saus Tomat Pedas - Eggplant in Spicy Tomato Sauce

Ingredients for Terong Saus Tomat Pedas – Eggplant in Spicy Tomato Sauce

Eggplant and Deep Frying

Most Indonesian eggplant dishes will require deep frying the eggplant first before further cooking with sauce. I know that deep frying is not exactly a chore most people are fond of, but when it comes to eggplant, there is no avoiding it. You can try coating with oil and roast in oven, but the final dish is just not quite the same as the one I get back at home, to my taste buds at least.

Terong Saus Tomat Pedas - Eggplant in Spicy Tomato Sauce

Terong Saus Tomat Pedas – Eggplant in Spicy Tomato Sauce

Here comes the sauce

Finally, it’s time to make the sauce. Simply sauté the aromatics (garlic, ginger, and chilies), and season with tomato ketchup, kecap manis, fish sauce, pepper, sugar, and water. Once the sauce boils, add the fried eggplants, and toss gently to coat. Transfer the cooked dish to a serving plate and garnish with thinly sliced scallions.

Untuk info lebih lanjut,
klik disini

Terong Kecap Pedas – Spicy Sweet Soy Sauce Eggplant Recipe

Eggplant is a very mild and bland vegetable, so I like to pair it with bold tasting sauce like Indonesian kecap manis and plenty of chilies. If you haven’t gotten to try Indonesian kecap manis, you are really missing out. Do yourself a favor and get one bottle already. Once you do, give this terong kecap pedas – spicy sweet soy sauce eggplant recipe a try.

Terong Kecap Pedas – Spicy Sweet Soy Sauce Eggplant

Which eggplant?

Typically, Indonesian use the thin lanky Chinese eggplant regularly available in Chinese grocery store. But if your home is far from any Asian grocery, you can use standard American eggplant too. In fact, I am using American eggplant in this very photo shoot 🙂 They are pretty interchangeable, so no need to worry.

Terong Kecap Pedas - Spicy Sweet Soy Sauce Eggplant

Terong Kecap Pedas – Spicy Sweet Soy Sauce Eggplant

Untuk info lebih lanjut,
klik disini

Kering Kentang Pedas – Aneka Resep Vegetarian

Kering kentang pedas atau keripik kentang balado termasuk makanan yang populer yang disukai oleh semua kalangan karena rasanya yang renyah dan bumbunya yang gurih.

Karena bahan-bahan yang digunakan untuk membuat kering kentang pedas ini berasal dari bahan nabati semua, maka makanan ini tentunya juga bisa dinikmati oleh kalangan vegetarian. Selain enak disantap sebagai camilan di saat santai, juga bisa dimakan sebagai menu tambahan untuk teman makan nasi atau makanan ringan lainnya.

BAHAN :
1 kg kentang, iris tipis, goreng
Minyak goreng secukupnya
Gula merah secukupnya, sisir
2 lbr daun jeruk purut, buang batang daun, iris lembut
Garam secukupnya

BAHAN BUMBU YANG DIHALUSKAN :
1 buah tomat ukuran sedang
6 butir bawang merah
10 buah cabai merah
5 buah cabai rawit
Garam secukupnya

CARA MEMBUAT :
1. Tumis semua bahan bumbu yang sudah dihaluskan hingga harum, tambahkan gula merah.
3. Masak hingga gula larut, kemudian masukkan kentang yang sudah digoreng.
4. Aduk-aduk di atas api kecil hingga tercampur rata.
5. Kering kentang pedas siap dihidangkan, atau simpan di dalam stoples.

Untuk info lebih lanjut,
klik disini

Ayam Prune Pedas – Braised Spicy Chicken with Prunes Recipe

Ayam Prune Pedas – Braised Spicy Chicken with Prunes.

Ayam Prune Pedas is a Malaysian braised chicken dish with prunes and plenty of spices. The 10+ spices in this recipe make this into a very flavorful dish. The braising turns the chicken super tender and juicy. You will need plenty of steamed white rice to serve with this dish.

I consider the number of chilies used in this dish to be low to moderate heat. If you love and can tolerate spicy dishes, feel free to double the number of chilies.

Ingredients for ayam prune pedas (Malaysian braised spicy chicken with prunes): chicken, prunes, garlic, shallots, red chilies, ginger, cinnamon, star anise, cloves, cardamom, curry powder, turmeric, salt, palm sugar, oyster sauce, and dark soy sauce.

Ingredients for ayam prune pedas (Malaysian braised spicy chicken with prunes): chicken, prunes, garlic, shallots, red chilies, ginger, cinnamon, star anise, cloves, cardamom, curry powder, turmeric, salt, palm sugar, oyster sauce, and dark soy sauce.

Ingredients for Ayam Prune Pedas

Chicken and marinate:

  • bone-in chicken
  • turmeric
  • salt

Spice paste:

  • shallot
  • garlic
  • ginger
  • dried red chilies

Prunes, spices, and seasonings:

  • prunes
  • star anise
  • cloves
  • cinnamon stick
  • cardamom pods
  • curry powder
  • salt
  • palm sugar
(1) Marinate chicken with salt and turmeric. (2) Fry chicken until the skin is golden brown. (3) Place shallot, garlic, ginger, and red chilies in a food processor. (4) Blend into a smooth paste.

(1) Marinate chicken with salt and turmeric. (2) Fry chicken until the skin is golden brown. (3) Place shallot, garlic, ginger, and red chilies in a food processor. (4) Blend into a smooth paste.

How to prepare Ayam Prune Pedas

I. Marinate and fry chicken.

  1. Marinate chicken with salt and turmeric for 15 minutes.

  2. Heat 2 tablespoons of oil in a wok over medium heat. Fry chicken for 8 minutes, or until the skin is golden brown. Set the chicken aside to drain over a strainer or wire rack.

II. Braise the chicken in sauce and prunes.

  1. Puree shallot, garlic, ginger, and red chilies into a smooth paste.

  2. Heat 2 tablespoons of oil in a wok over medium heat. Fry chili paste, star anise, cloves, cardamom pods, and cinnamon stick for 3 minutes, or until fragrant.

  3. Add curry powder and fry for another 2 minutes.

  4. Add water, oyster sauce, dark soy sauce, salt, and palm sugar to the wok.

  5. Once the sauce boils, return the fried chicken to the wok and mix well. Reduce the heat to a simmer. Cook with the lid on for 20 minutes or until the chicken is fully cooked and has absorbed the sauce.

  6. Add more salt and sugar as needed, then add chopped prunes to the wok and cook for 3 minutes.

  7. Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed white rice.

(1) Fry spice paste, star anise, cloves, cardamom, and cinnamon until fragrant. (2) Add curry powder. (3) Add water, oyster sauce, dark soy sauce, salt, and palm sugar. Once it boils, add fried chicken. (4) Simmer until chicken has absorbed the sauce, then add chopped prunes.

(1) Fry spice paste, star anise, cloves, cardamom, and cinnamon until fragrant. (2) Add curry powder. (3) Add water, oyster sauce, dark soy sauce, salt, and palm sugar. Once it boils, add fried chicken. (4) Simmer until chicken has absorbed the sauce, then add chopped prunes.

Other soy sauce based chicken dish

The color of this dish mainly comes from soy sauce. If you love soy sauce-based dishes, you may want to try these recipes:

Other Malaysian chicken recipes

If you want to try other Malaysian chicken dishes instead, you may want to give these recipes a try:

Transfer the chicken to a serving plate and serve with steamed white rice.

Transfer the chicken to a serving plate and serve with steamed white rice.

Untuk info lebih lanjut,
klik disini

Sate Tempe Bumbu Pedas Manis

Sebagai salah satu hidangan nusantara yang populer, sate bisa dibuat dengan berbagai macam variasi dan kreasi, salah satunya sate dengan bahan dasar dari tempe ini. Tempe, bahan pangan tradisional Jawa yang kaya protein, telah banyak digunakan sebagai salah satu bahan utama pengganti daging dalam diet vegetarian. Bagi penyuka masakan nusantara, sate tempe dengan bumbu pedas manis ini bisa disajikan sebagai lauk-pauk dan dimakan dengan nasi hangat.

BAHAN:
400 gr tempe, potong kotak
500 ml air kelapa
3 lembar daun salam
2 cm lengkuas, memarkan
1 batang serai, memarkan
1/2 sdt garam
1/2 sdt merica bubuk
2 sdm gula merah
5 sdm kecap manis

BUMBU HALUS:
3 siung bawang putih
5 siung bawang merah
2 sdt ketumbar
5 buah cabai rawit

CARA MEMBUAT:
1. Rebus air kelapa bersama tempe, daun salam, lengkuas, serai, dan bumbu halus hingga mendidih.
2. Tambahkan gula merah, kecap manis, garam, dan merica bubuk. Masak dengan api kecil hingga bumbu meresap pada tempe.
3. Tusuk tempe pada tusukan sate. Bakar di atas bara api sambil diolesi bumbu sampai kecokelatan.

Untuk: 20 tusuk

Untuk info lebih lanjut,
klik disini